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Maple bourbon smoked ham ~negative tempsps

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jdMyers
jdMyers Posts: 1,336
What a battle to get the grill up to temp.

Found some bourbon barrell wood to try and smoke with.  Used a maple seasoning and bourbon powder on a mustard binder.

Doing a orange juice, light brown sugar, bourbon, and cherry preserve glaze smoked on the egg in butter.  We will see.



Columbus, Ohio

Comments

  • loco_engr
    loco_engr Posts: 5,765
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    nice looking cook!
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
  • lousubcap
    lousubcap Posts: 32,375
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    Should you decide to down the maple-bourbon route again, below is a link to a deservedly highly regarded recipe:  Always a winner here.

    Maple-Bourbon Ham  

    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • shtgunal3
    shtgunal3 Posts: 5,654
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    Looks great JD

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • 6baluts
    6baluts Posts: 273
    edited December 2022
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    @jdMyers
    - That ham looks incredible. Great job!!!
    - My better 95% gets finicky about the "slice flop" and insists on food netting. Not sure if it effects the glaze process BUT it is a pita to snip off.
    - Once again great job.
  • jdMyers
    jdMyers Posts: 1,336
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    Now sir.  Mine too had a problem with it.  For me the glaze process of painting between the slices is a must.  I use a turkey injector to spritz apple juice between the slices during rhe cook as well.   Super moist.

    Funny.....
    Columbus, Ohio
  • Legume
    Legume Posts: 14,624
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    Great looking ham.  If you cook it vertically (big end face down), you don’t get the slice flop, so it dries out less. Easier to glaze too.
  • jdMyers
    jdMyers Posts: 1,336
    edited December 2022
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    That is an excellent tip.  I started mine on the grate.  Switched to a foil pan with bourbon and apple juice inside.  Syringing often from the juices.  Spritz with I mist of I cannot believe it's not butter.  Then removing and finishing back on the grate.   Also did a typical ham separate.  I never saw a ham butchered ta death so quickly.


    Columbus, Ohio
  • TideEggHead
    TideEggHead Posts: 1,338
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    Yesssssssss! Good stuff, I bet it was delicious!
    LBGE
    AL